“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
Doesn’t that make you extremely happy? Just taking the time to relish a bite of toasted almond and honey no-bake cheesecake … experiencing the creaminess of the mascarpone, the toasty crunch of the almonds and rounding it off with the sticky sweetness of honey. Life is good, no doubt about it.
200 g tennis biscuits
150 g butter
250 g mascarpone
250 g crème fraîche
4 tablespoons brown sugar
1 teaspoons almond essence
100 g toasted almond flakes (toast them in the oven for around 5 minutes if necessary)
1. To make the crust, crush the Tennis biscuits and place in a bowl. Melt the butter and pour over the cookie crumbs. Mix until the crumbs resemble moist sand. Press into the bottom of a 30cm pie dish and place in the refrigerator.
2. Whisk the mascarpone, crème fraîche, brown sugar and almond essence and pour onto the crust.
3. Let it set in the fridge for a few hours, preferably overnight.
4. Just before serving, drizzle the honey over the cheesecake and sprinkle with the toasted almonds.